Go Back
To make these tasty lemon ricotta cookies, you need the following: - 1 cup ricotta cheese - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - Zest of 2 lemons - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 teaspoon almond extract (optional) - 1/2 cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) Choosing good ingredients makes a big difference. Here are my tips: - Ricotta Cheese: Use fresh ricotta for a creamy texture. Look for whole milk ricotta for better flavor. - Lemons: Fresh lemons are key. The zest adds bright flavor. Choose firm lemons with bright skin. - Butter: Use unsalted butter for control over salt levels. Softened butter mixes well with sugar. - Flour: All-purpose flour works best. Make sure it’s fresh for the best results. - Sugar: Granulated sugar helps achieve a nice sweetness. You can use organic sugar for a cleaner taste. If you need to swap some ingredients, here are some good options: - Ricotta Cheese: You can use cottage cheese, but blend it first for creaminess. - Butter: Coconut oil or vegan butter can work as a dairy-free option. - Almond Extract: If you're allergic to nuts, leave this out or use vanilla extract. - Glaze: Instead of lemon juice, try milk or vanilla for a different flavor. Using these tips will help you make the best lemon ricotta cookies. Check the Full Recipe for detailed steps on making these delightful treats! To start, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a mixing bowl. In it, cream together 1 cup of ricotta cheese, 1 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Mix until smooth and fluffy. Then, add 2 large eggs one by one. Make sure each egg mixes in well before adding the next. Now, stir in the zest of 2 lemons and 2 tablespoons of fresh lemon juice. If you like, add 1/4 teaspoon of almond extract for extra flavor. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mix to your wet mix. Be careful not to overmix; just combine until you see no dry flour. Once your dough is ready, drop generous tablespoons of it onto a lined baking sheet. Space them about 2 inches apart. This helps them bake evenly. Bake in your preheated oven for 12-15 minutes. Look for lightly golden edges; the centers can look a bit underbaked. This gives you that soft texture we love. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. While the cookies cool, let’s make the glaze. In a small bowl, mix 1/2 cup of powdered sugar with 1 tablespoon of lemon juice. Stir until smooth. This glaze adds a sweet and tangy finish to each cookie. Once your cookies are cool, drizzle the glaze over them. For more details, check out the Full Recipe. To get soft and fluffy Lemon Ricotta Cookies, use fresh ricotta cheese. It makes a big difference. Mix the ricotta with sugar and butter until it’s creamy. Don’t overmix the dough; this keeps the cookies light. When you drop the dough on the baking sheet, make sure they are spaced well. This allows them to rise without sticking. One mistake is mixing the dough too long. This can lead to tough cookies. Another issue is not measuring the flour correctly. Too much flour makes cookies dry. Always spoon flour into the measuring cup and level it off. Lastly, don't skip the lemon juice; it adds needed moisture and flavor. For the best taste, use fresh lemon zest. The oils in the zest add an amazing aroma. If you want a hint of almond flavor, add almond extract, but it’s optional. Let the cookies cool before adding the glaze. This helps the glaze set nicely. For a fun twist, try adding mini chocolate chips or nuts to the dough. This can make each bite even more enjoyable. For the full recipe, check out the detailed instructions above! {{image_2}} You can add fun flavors to your lemon ricotta cookies. Try mixing in chocolate chips for a sweet twist. Use semi-sweet or dark chocolate for a rich taste. You might also add chopped nuts like walnuts or pecans. Nuts give a nice crunch and pair well with lemon. Just fold in about a half cup of your chosen add-in after mixing the dough. If you need gluten-free cookies, swap the all-purpose flour for a gluten-free mix. Many brands work great in cookies. For a dairy-free version, replace ricotta cheese with a dairy-free alternative. You can use almond or coconut yogurt. These swaps keep the cookies soft and tasty. Always check labels to ensure your ingredients fit your diet. You can change the flavors for the seasons! In the fall, add pumpkin spice for a cozy touch. In winter, try almond extract and a hint of orange zest. For summer, mix in fresh berries or a splash of lime juice. Each season brings new flavors to enjoy. These variations make the cookies fun for any holiday or event. You can find the full recipe above and start experimenting today! To keep your leftover Lemon Ricotta Cookies fresh, place them in an airtight container. You can stack them, but put parchment paper between layers. This will help keep them soft and prevent sticking. Store the container at room temperature for up to five days. If you want to save some for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for one hour. After that, transfer them to a freezer bag. You can freeze them for up to three months. Label the bag with the date for easy reference. When you're ready to enjoy your cookies again, reheating them is easy. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5 to 7 minutes. This will make them soft and tasty again. You can also use the microwave for a quick fix. Heat them for about 10 to 15 seconds, but don’t overdo it! Enjoy your delightful treats! Yes, you can make Lemon Ricotta Cookies ahead of time. Just prepare the dough and chill it. Wrap it tightly in plastic wrap and store it in the fridge. You can keep it there for up to two days. When you’re ready to bake, scoop the dough and bake as directed. This method helps the flavors blend nicely. If your cookies turn out dry, add a little moisture. You can mix in a splash of milk or an extra spoon of ricotta cheese. Another option is to bake them for a shorter time next time. Make sure to keep an eye on them in the oven. Cookies should be soft in the center when you take them out. To tell if your cookies are done, look for a light golden edge. The center should still look soft and slightly underbaked. This is key to a soft texture. You can also gently press the top with a finger; it should spring back. If it leaves a mark, give them a minute longer. Lemon ricotta cookies are simple and fun to make. We covered key ingredients and how to pick the best. You learned easy steps to prep dough, bake, and prepare glaze. Also, we shared tips for tasty texture and common mistakes to avoid. With options for flavors and ways to store, these cookies fit any occasion. You can make them ahead or adjust if they dry out. Enjoy baking, and trust your choices for great results!

Lemon Ricotta Cookies

Indulge in the zesty goodness of Lemon Ricotta Cookies with this easy recipe that will have everyone asking for more! These delightful soft treats are made with simple ingredients and are perfect for any occasion. From the fluffy texture to the sweet glaze, you’ll be amazed at how simple it is to create these flavorful cookies right in your own kitchen. Click through to explore the full recipe and start baking your sunshine-filled treats today!
Print Recipe Pin Recipe

Ingredients
  

1 cup ricotta cheese

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

Zest of 2 lemons

2 tablespoons fresh lemon juice

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon almond extract (optional)

1/2 cup powdered sugar (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a mixing bowl, cream together the ricotta cheese, granulated sugar, and softened butter until smooth and fluffy.

      Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

        Stir in the lemon zest and lemon juice, then mix in the almond extract if using.

          In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.

            Drop generous tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a soft cookie.

                Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                  For the glaze, mix together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cookies.

                    Prep Time: 20 mins | Total Time: 40 mins | Servings: 24 cookies

                      - Presentation Tips: Arrange cookies on a decorative platter and garnish with fresh lemon slices and mint leaves for an added pop of color.